Mini Butternut Squash Pizza Crusts
I believe this may be the easiest grain-free pizza crust ever.
Cauliflower or zucchini pizza crusts provide an acceptable base for cheesy toppings in many grain free or low carb homes. Unfortunately, these crusts are rather time consuming and rely on eggs and dairy as a binder. This crust requires only about 10 minutes of prep time and is completely allergen free.
Use your choice of toppings. I’ve used marinara sauce, mozzarella cheese, and herbs for these pictures. Other ideas include pesto, prosciutto, and/or goat cheese.
Grain Free Butternut Squash Pizza Crusts
Serves: About 6 mini pizzas, depending on the size of squash
Ingredients
- 1 butternut squash, preferably wide with a long stem end
- Coconut oil, butter, or ghee, melted (about 2 Tbs.)
- Sea salt
- Pizza toppings of your choice, including tomato sauce and cheese
Instructions
- Preheat the oven to 400. Line 2 or 3 baking sheets with parchment paper. After peeling the squash, slice the stem end into ¼ inch thick slices. The wider your squash, the larger the diameter of your mini pizza crusts. It's best to pick a squash with a long "stem end."
- Scoop out the seeds at the bottom part of the squash. Slice and roast these pieces and enjoy as a snack or side dish.
- Place the squash slices on the prepared baking sheet. Brush lightly with the melted oil and sprinkle with sea salt.
- Roast for 35-40 minutes, until tender and lightly browned. Flip the squash halfway through baking. Add pizza toppings and broil to melt cheese. Serve immediately.
- The crusts are not crunchy, but they provide an easy grain free pizza crust that stands up to plenty of cheese and sauce. You can eat these with your hands or with utensils.
“Stop that rhyming and I mean it!”
“Anybody want a peanut?”
Princess Bride is totally awesome in our family’s book! And I am excited to try this pizza recipe! I am fairly new to butternut squash, but I discovered I love it when I recently bought a jar of butternut squash pasta sauce and it tastes amazing! I could eat it with a spoon straight from the jar!
These were a HUGE hit. Thankyou so much for a new recipe inspiration! I have several ideas abrewin’.
I am making these for dinner tonight!! I am off dairy but I think I will cheat for this! 🙂 YUM
Julia Child did a take on this years ago, using eggplant. Brush it with a little oil and italian seasonings, add sauce, toppings and cheese. But this sounds delicious. Thanks!
Hi Lauren,
these look delish! can you recommend a cheese to use? We do not really eat cheese as a family, but we are starting GAPS. I usually make cashew cheese for the occasional ‘mac&cheese’ do you think I could do that here?
Emma
I have dug through countless healthy recipes over the past 7 years….THIS is one BRILLIANT idea! Love it and am eating some right now topped with spiced up tomato sauce and goat cheese…yum!
seriously, you lost me at “peel the squash”
gonna try the souffle
Absolutely scrumptious! What a genius idea. I just left the skin on the butternut squash and it was delicious that way.. Topped them with home made pizza sauce, onions and cheese. I can’t eat eggs or wheat, so this will be a life changer for me, thank you!
Thanks for the recipe! This was such an easy and yummy dinner last night. I’ve made the grain-free pizza crust recipe you mention and it’s good, but a bit too time consuming to become part of our regular rotation. These are much more doable. Plus these little guys are just downright adorable!
I know this is an older post…just peeled and cut a huge neck of a butternut;) how do you cut it without huting your wrist? I’ve made cauliflower crust and even thought theres more steps and clean up…the time it took me to slice these and try to get them 1/4 inch was yhe same as preparing the cauliflower. Please share ypur technic in the best way to cut this? Thanks